• 2 tablespoon oil
  • 1 teaspoon sesame seed oil
  • 4 chicken thighs, cubed
  • 6 cups broccoli florets
  • 2 jalapeno peppers, stems and seeds removed, chopped
  • 1 medium onion, thinly sliced
  • 2 tablespoons rice vinegar

A quick and easy main dish that’s healthy too
Tales of the Dinner Belle
By Brenda Stanley
It’s a busy week night and all you want is a quick and easy dinner. However, you’ve promised yourself to start eating better. Well, here is your answer. My Asian chicken and broccoli is so simple to put together and yet is loaded with protein, vegetables, and is low in fat and carbohydrates. How can you beat that? Did I mention it takes less than fifteen minutes to make? This is one of my favorite dinners and to top it off, my grandchildren even love it. I don’t usually plug specific products, but I love Mr. Yoshida’s sweet and savory sauce, but you can use any Asian thicker style sauce for this dish. To make it even easier to prepare, I leave the chicken a little frozen when I cut it up. This makes it even easier to cube. Chop some lettuce and tomatoes for a side salad and you have a complete dinner!
Belle’s Asian Chicken and Broccoli
2 tablespoon oil
1 teaspoon sesame seed oil
4 chicken thighs, cubed
6 cups broccoli florets
2 jalapeno peppers, stems and seeds removed, chopped
1 medium onion, thinly sliced
2 tablespoons rice vinegar
¼ cup Mr. Yoshida’s sweet and savory sauce (or your favorite Asian sauce)
In a large fry pan, heat the oils and then add the onion, peppers, and broccoli and cook on medium high until broccoli is fork tender. Add the chicken and cook until browned on all sides. Add the rice vinegar and cook for about two minutes. Add the sauce and then cover and let simmer for 5 minutes.